Pinkcakebox Fourth Of July Birthday Cake

If you’re celebrating The Fourth Of July and also happen to be born on the same day, here’s an idea for a great birthday cake by Pinkcakebox combining the two. Or how about firecracker cupcakes with Pop Rocks by Noble Pigs that give you the recipe? TIP – The trick is to pour the Pop Rocks just before serving, or better yet, give each person their own pack to load it on for full effect of this yummy dessert. Fun eating cupcakes and have tiny explosions go off in the mouth and throat. Not dangerous according to manufacturer, and a great reminder of childhood. Below is the cupcake recipe to make yourself or share with others:

Meanwhile, you can also sing Happy Birthday U.S.A. “You’re a grand old flag, you’re a high flying flag, and forever in peace may you wave.”

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Happy Fourth Pop Rocks Cupcakes

adapted from Patrick Decker

2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles
2 cups heavy cream
1/2 cup powdered sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish
Lots of Pop Rocks

Preheat oven to 350 degrees.
Line 12 muffin tins with paper baking cups

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, use electric mixer to cream together the butter and sugar until mixture is fluffy, substantially increased in volume and lightened in color. About 3 minutes.

In another large bowl, use electric mixer with clean beaters, to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color. About four minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.
With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.
Once mixed, add half of the milk, followed by another third of the flour.

When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in.

Gently fold in the sprinkles.

Fill the prepared muffin tins with batter.

Cook until a skewer inserted at the center comes out clean, about 22-25 minutes.  Do not over bake.

Transfer to a wire rack and cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining vanilla.  Use an electric mixer to beat until thick. Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake GENEROUSLY with POP ROCKS.  Or serve each cupcake with it’s very own pack of POP ROCKS which is what I would do! Have fun with these!

Serving Los Angeles, West Hollywood, Hollywood, Beverly Hills, Brentwood, Bel Air, Benedict Canyon, Torrance, Hancock Park, Laurel Canyon, Los Feliz, Marina Del Rey, Malibu, Pacific Palisades, Melrose. Santa Monica, Sherman Oaks, Studio City, Encino, Woodland Hills, Topanga Canyon, Westwood, Hollywood Hills, Pasadena, San Mareno, Santa Barbara, Orange County, Ventura County, California, New York, & the greater United States…

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